Xanthan Gum Free Asian Cabbage Slaw

Total time30 min

Prep time20 min

Cook time0 min

Crisp, colorful, and loaded with bold flavor, this cabbage slaw is the kind of side dish that makes everything on the table look better. Two types of cabbage, julienned carrots, scallions, and fresh cilantro come together in a bowl that's as vibrant to look at as it is to eat. The dressing is where things really shine — coconut aminos bring a savory depth, fresh lime juice and apple cider vinegar add brightness, and grated ginger with ground turmeric give it a warm, aromatic kick that feels anything but ordinary. Many store-bought dressings and packaged slaws sneak in thickeners and stabilizers, so making this one from scratch means you know exactly what's going into it — and none of those additives are needed here. The honey dissolves right into the vinegar and oil, creating a naturally cohesive dressing without any binding agents whatsoever. A short rest lets the cabbage soften just enough to soak up all that flavor before you serve it, and a handful of fresh mint on top takes it somewhere genuinely special.

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Ingredients

4 servings

For the slaw

3 cups green cabbage, thinly shredded
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1 cup red cabbage, thinly shredded
1 cup carrots, julienned or coarsely grated
3 scallions, thinly sliced
¼ cup fresh cilantro leaves, roughly chopped

For the dressing

3 tbsp coconut aminos
2 tbsp fresh lime juice (about 1 lime)
1 tbsp apple cider vinegar
1 tbsp honey
1 tbsp avocado oil
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
¼ tsp salt, or to taste

For serving

1 tbsp fresh mint leaves, thinly sliced (optional)

Instructions

1
Combine the green cabbage, red cabbage, carrots, scallions, and cilantro in a large mixing bowl and toss to distribute evenly.
2
In a small mixing bowl, whisk together the coconut aminos, lime juice, apple cider vinegar, honey, avocado oil, grated ginger, turmeric, and salt until the honey is fully dissolved and the dressing is uniform in color.

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